1. - Welcome to The F Word.Copy !req
2. I'm searching the country to findCopy !req
3. our best local restaurants.Copy !req
4. Britain's independent restaurants serveCopy !req
5. fantastic food in the
heart of our communities.Copy !req
6. And each week I am choosing
two unsung culinary heroesCopy !req
7. to compete in The F Word kitchen.Copy !req
8. Make this the best service
of your entire life.Copy !req
9. So far in my quest to find The F Word'sCopy !req
10. number one local restaurant,Copy !req
11. I found the best local Italian, FrenchCopy !req
12. and Indian restaurants.Copy !req
13. - I mean, I'm just shaking inside.Copy !req
14. - The F Word's top local ThaiCopy !req
15. and Chinese restaurants.Copy !req
16. - Bringing this home to Manchester.Copy !req
17. - And last week, El Gato
Negro from YorkshireCopy !req
18. took the Spanish title.Copy !req
19. It's 23 out of 25.Copy !req
20. In this heat, we are celebratingCopy !req
21. food from all over the Americas,Copy !req
22. from ackee and saltfish to steak,Copy !req
23. from burgers to fajitas,
you'll love the foodCopy !req
24. of this huge meat-loving continent.Copy !req
25. And tonight, two of your
favourite restaurantsCopy !req
26. will be cooking in The F Word kitchen.Copy !req
27. It's Argentina versus the Caribbean.Copy !req
28. Who will win the battle
of the Americas andCopy !req
29. the chance to go through
to the next round?Copy !req
30. And remember, Ernesto, Barrington,
it's a competition, yes?Copy !req
31. - Yes, chef.Copy !req
32. - May the best chef win.Copy !req
33. Also on the show, I am
off to North AmericaCopy !req
34. to track down a delicious
delicacy, snow goose.Copy !req
35. I've done some really
crazy things for foodCopy !req
36. in my life, but nothing
quite to this extent.Copy !req
37. You know that?Copy !req
38. And in the recipe challenge,Copy !req
39. Ian Wright takes me on with
his Caribbean jerk chicken.Copy !req
40. That's if he manages to
keep all his fingers.Copy !req
41. - Ah.Copy !req
42. - Did you cut yourself?Copy !req
43. Oh, Jesus!Copy !req
44. - Excellent, good evening.Copy !req
45. Welcome, good to see you guys.Copy !req
46. Barrington, how are you, sir?Copy !req
47. - I'm fine.Copy !req
48. - Good to see you, welcome to The F Word.Copy !req
49. What's the secret success
behind Discovery Bay?Copy !req
50. What is it?Copy !req
51. - Basically, the heart and the passionCopy !req
52. and everybody loves working there.Copy !req
53. - Ernesto.Copy !req
54. - Yes, chef.Copy !req
55. - The secret success behind Santa Maria?Copy !req
56. What is it?Copy !req
57. - Argentina meat is something special.Copy !req
58. - I ripped the kitchen apart last nightCopy !req
59. to put this grill especially for you.Copy !req
60. - It's working very, very good.Copy !req
61. - Yes, it better be good.Copy !req
62. - Yes.
- Yes?Copy !req
63. Don't set the place on fire.Copy !req
64. - No, no, no.
- Okay?Copy !req
65. Please.Copy !req
66. Now, all four of you, it's tonight.Copy !req
67. Your chance to show
everybody how good you are.Copy !req
68. Let's get cooking.Copy !req
69. Tonight, Discovery Bay
and Santa Maria del SurCopy !req
70. will be competing in The F Word kitchen.Copy !req
71. This is how they got here.Copy !req
72. Earlier this year, I asked you to log onCopy !req
73. to The F word website and nominateCopy !req
74. your favourite local restaurants.Copy !req
75. The response has been
absolutely phenomenal.Copy !req
76. You told us about nearly
5,000 different placesCopy !req
77. you loved to eat.Copy !req
78. For tonight's Americas heat, you nominatedCopy !req
79. your favourite restaurants
serving food from North,Copy !req
80. Central and South America.Copy !req
81. With such a huge range of
cuisines from across the Atlantic,Copy !req
82. my team and I really had our work cut out.Copy !req
83. - It's all freshly cooked and the meatCopy !req
84. is of very high quality.Copy !req
85. - From Argentina to Mexico,
from Caribbean to Cuban,Copy !req
86. we whittled down your UK
restaurant nominationsCopy !req
87. looking for the best.Copy !req
88. We're travelling across the country,Copy !req
89. really putting these nominatedCopy !req
90. restaurants under severe scrutiny.Copy !req
91. And after months of
searching, it became obviousCopy !req
92. that two of your nominations stood out.Copy !req
93. I couldn't wait to put them to the test.Copy !req
94. First up, Santa Maria
del Sur in Battersea.Copy !req
95. This hugely popular Argentine steak houseCopy !req
96. is run by Jose Alzar.Copy !req
97. And F Word viewers gave it rave reviews.Copy !req
98. - Hello.
- How are you?Copy !req
99. - Fine, and you?Copy !req
100. - Yeah, good to see you.Copy !req
101. - Welcome.Copy !req
102. - And now, first name is?Copy !req
103. - Jose.Copy !req
104. - Jose, good to see you.Copy !req
105. - Jose from Argentina.Copy !req
106. - From Argentina.Copy !req
107. - The secret success behind
the restaurant is what?Copy !req
108. - Simplicity, I think, yes.Copy !req
109. Just proper cooked Argentine meat.Copy !req
110. - Mm-hmm.Copy !req
111. - With some nice wine
from Argentina, also.Copy !req
112. Here the people just, they
come, they ask for the steak,Copy !req
113. they receive the steak,
they enjoy it with wineCopy !req
114. and that's it.Copy !req
115. Just steaks on the grill.Copy !req
116. - And that grill is manned by
head chef, Ernesto La Brava.Copy !req
117. What do you prefer cooking?Copy !req
118. Is it fillet or rib eye?Copy !req
119. - I both, I cook fillet,
rib eye and sirloin.Copy !req
120. - Ernesto was studying to be a lawyer,Copy !req
121. but jacked it in to go to
chef's school in Havana.Copy !req
122. - It's quite different but it's my life.Copy !req
123. But yes, I am very happy to be cookingCopy !req
124. Argentinian food in London.Copy !req
125. - Santa Maria del Sur is famousCopy !req
126. in the neighbourhood for
its delicious steaks.Copy !req
127. - They opened in 2006 and have beenCopy !req
128. packing in customers ever since.Copy !req
129. - I ordered a steak, I
ordered it medium rare.Copy !req
130. It came out beautifully cooked,Copy !req
131. nice and succulent in the middle.Copy !req
132. Great sort of flavours on the outside.Copy !req
133. - Good quality
meat is essential toCopy !req
134. the success of Santa Maria.Copy !req
135. So they insist on importing
only the very best steaks.Copy !req
136. - I think the quality of the
meat in Argentina is very goodCopy !req
137. because the grass is very good.Copy !req
138. The weather conditions are fantastic.Copy !req
139. - The average time our steak is hangingCopy !req
140. is between 20 and 28 days,Copy !req
141. so the taste of the meat is very nice.Copy !req
142. - For my starter I try some traditionalCopy !req
143. Argentine pasties, empanadas.Copy !req
144. Where are they made?Copy !req
145. - Here, everything homemade.Copy !req
146. - The empanadas to start,
one chicken, one beef,Copy !req
147. so savoury, not too spicy.Copy !req
148. - Most of the customers are English.Copy !req
149. - Yeah.Copy !req
150. - Who come for a proper size
steak in the restaurant.Copy !req
151. - Yeah, a restaurant that's
true to my own heart,Copy !req
152. not a vegetarian in sight anywhere.Copy !req
153. So far, so delicious.Copy !req
154. But next up is the real test.Copy !req
155. My rib eye, straight from Ernesto's grill.Copy !req
156. Lovely, thank you.Copy !req
157. Wow.Copy !req
158. The steak's nice and thick.Copy !req
159. Also, that charcoal
flavour is extraordinary.Copy !req
160. Really good.Copy !req
161. And so nice to see it being done properly.Copy !req
162. - Ernesto.Copy !req
163. - Ernesto, I need two seconds.Copy !req
164. Come over, guys.Copy !req
165. So, thank you.Copy !req
166. That was nice, very nice indeed.Copy !req
167. My issue is that the American
category is so diverseCopy !req
168. because there is such a huge varietyCopy !req
169. of restaurants across the board.Copy !req
170. So, my decision is congratulations,Copy !req
171. you are through to the F Word.Copy !req
172. Really well done.Copy !req
173. - Thank you very much.Copy !req
174. - I mean, really, congratulations.Copy !req
175. That was delicious.Copy !req
176. Really good and beautifully cooked.Copy !req
177. - Thank you, chef.Copy !req
178. Seasoned beautifully, cooked brilliantly.Copy !req
179. And more importantly,
flavour was extraordinary.Copy !req
180. - Thank you.Copy !req
181. - Ernesto, good luck.Copy !req
182. - Argentine wine, Argentine beef.Copy !req
183. And they're passionate about Argentina.Copy !req
184. Look it, we are in the
middle of Battersea.Copy !req
185. They're amazing, I mean, really good.Copy !req
186. - I need to try to cook the mostCopy !req
187. perfect steaks for that moment.Copy !req
188. I am very, very happy.Copy !req
189. - So Santa Maria Del Sur are through.Copy !req
190. But who'll be joining them?Copy !req
191. - The other winning nomination
in America's categoryCopy !req
192. was an extraordinary
Caribbean in Huddersfield.Copy !req
193. Discovery Bay is a tiny
but intriguing restaurantCopy !req
194. serving Caribbean classics likeCopy !req
195. ackee and saltfish and curried goat.Copy !req
196. It's owned by Barrington Douglas.Copy !req
197. - What makes Discovery Bay successfulCopy !req
198. is the relaxed warming atmosphere,Copy !req
199. the light reggae and the
soulful vibes in the background.Copy !req
200. You feel as if you're in the Caribbean.Copy !req
201. And then when you stab your fork intoCopy !req
202. your meat and you taste it, you think,Copy !req
203. you know what, these
people have put heart,Copy !req
204. soul and passion into
everything that we're doing.Copy !req
205. - I've been here so many times,Copy !req
206. I practically worked my
way through the menu.Copy !req
207. The food is gorgeous.Copy !req
208. - Barrington has dedicatedCopy !req
209. his entire life to Discovery Bay.Copy !req
210. He decided as a teenager
that he wanted to openCopy !req
211. a restaurant and saved
up for over 20 years.Copy !req
212. He even remortgaged his house
to make his dream come true.Copy !req
213. - At the age of 19, I said, right,Copy !req
214. every 100 pound earn, I'm
gonna put 20 pound away.Copy !req
215. The dream was to open a
restaurant, and after 20, 21 years,Copy !req
216. I accumulated a sum of money,
and now I'm living my dream.Copy !req
217. - Barrington is clearly a man
with incredible commitment.Copy !req
218. But is his modern take
on Caribbean classicsCopy !req
219. good enough for The F Word restaurant?Copy !req
220. I sent F Word maitre d',
JB, along to try it out.Copy !req
221. - Welcome to Discovery Bay.Copy !req
222. - Thank you, thank you, thank you.Copy !req
223. - Would you like to follow me to the back?Copy !req
224. - Please.Copy !req
225. - The decor is 70's retroCopy !req
226. and there's reggae on the stereo.Copy !req
227. Eating at Discovery Bay
is a very chilled affair.Copy !req
228. - They're very laid back.Copy !req
229. It's the first time that
I have been escortedCopy !req
230. to a sofa to take my drink orders.Copy !req
231. I find it very unusual,
but very cool as well.Copy !req
232. Hello, guys.Copy !req
233. - Hey.Copy !req
234. - Is that Barrington?Copy !req
235. - Yeah.Copy !req
236. - Hi, I'm Jean-Baptiste, nice meeting you.Copy !req
237. - You're gonna be excited today.Copy !req
238. Your taste buds are going to goCopy !req
239. - Barrington cooks
classic Jamaican dishesCopy !req
240. inspired by his grandmother,Copy !req
241. but with an added British twist.Copy !req
242. - We've got a vegetable called callaloo,Copy !req
243. what it's like an English spinach.Copy !req
244. - Yeah.Copy !req
245. - So I'll do Caribbean
spices with English spinach.Copy !req
246. - One of the bestsellersCopy !req
247. of Discovery Bay's menu is rum pork.Copy !req
248. Barrington cooked one up for JB.Copy !req
249. What is so special about this dishCopy !req
250. is the sauce has been
made with a bit of rum.Copy !req
251. You really get this flavours, this taste,Copy !req
252. which is absolutely incredible.Copy !req
253. Hi, Gordon?Copy !req
254. - JB filled me in.Copy !req
255. This was a tough category,
but Discovery BayCopy !req
256. passed JB's taste test
with flying colours.Copy !req
257. - Hello, Discovery Bay.Copy !req
258. - Hello, yeah, good evening.Copy !req
259. Is that Barrington?Copy !req
260. - Yes, speaking.Copy !req
261. - Yeah, Barrington, It's Gordon Ramsay.Copy !req
262. How are you?Copy !req
263. - I'm fine, fine, very fine.Copy !req
264. - What does your
restaurant, Discovery Bay,Copy !req
265. do that any other Caribbean
restaurant doesn't do?Copy !req
266. - What Discovery Bay
does, we've got heart.Copy !req
267. Everybody in here has got passion.Copy !req
268. - All your customers are certainly loyal.Copy !req
269. The feedback has been extraordinary.Copy !req
270. You only have 36 seats in your restaurant.Copy !req
271. - Yes.Copy !req
272. - Yeah, you're
gonna have to focus on 50.Copy !req
273. Congratulations, you're
through The F word dining room.Copy !req
274. - Excellent.Copy !req
275. - Well done.Copy !req
276. - Thank you very much.Copy !req
277. Thank you very much.Copy !req
278. It means the world to us all.Copy !req
279. Thank you very, very much.Copy !req
280. - One happy Barrington.Copy !req
281. - We're in.Copy !req
282. We are in.Copy !req
283. I'm very excited.Copy !req
284. You can tell when I'm
excited, my cheeks go,Copy !req
285. they go right up.Copy !req
286. - So, from your nominations,Copy !req
287. I've chosen two extraordinary restaurants.Copy !req
288. Will the F Word diners be charmedCopy !req
289. by Discovery Bay's
Caribbean heart and soul?Copy !req
290. Or will they prefer the deliciousCopy !req
291. simplicity of Santa Maria del Sur?Copy !req
292. Next on the menu, the two restaurantsCopy !req
293. battle it out for the America's title.Copy !req
294. But is one team celebrating too early?Copy !req
295. Ernesto, Cynthia, you
can stop dancing now.Copy !req
296. Maybe you can show me a few movesCopy !req
297. after the main course.Copy !req
298. - Okay.Copy !req
299. - Yeah.Copy !req
300. - Right, now both restaurants are goingCopy !req
301. to cook their main courses.Copy !req
302. First up, Discovery Bay.Copy !req
303. At Discovery Bay in Huddersfield,Copy !req
304. Barrington's menu combines
classic Caribbean recipesCopy !req
305. with European ingredients.Copy !req
306. - We've got the specials, where
I try to fuse food together.Copy !req
307. So we might use pastas,
linguine, rocket leaves.Copy !req
308. - Barrington's ambitious
approach to Caribbean diningCopy !req
309. has been a hit with the Yorkshire locals.Copy !req
310. - It's lovely, it's nice
to come into a restaurantCopy !req
311. and sit and eat the food
rather than going toCopy !req
312. like a Caribbean cafe.Copy !req
313. - The taste is the food when he does it,Copy !req
314. it's just like something, it's just likeCopy !req
315. my mother's cooking, if not better.Copy !req
316. Sorry, MomCopy !req
317. - Check on.Copy !req
318. - Thank you, one rum pork?Copy !req
319. - Yeah.Copy !req
320. - Barrington's main course is one of hisCopy !req
321. most popular dishes, rum
pork with sweet potatoes.Copy !req
322. Barrington starts by marinatingCopy !req
323. pork medallions with fresh thyme,Copy !req
324. rosemary, black pepper,
chopped garlic and dark rum.Copy !req
325. For the rum gravy, he heats up beef stockCopy !req
326. and adds the red, green
and yellow peppers.Copy !req
327. - We've got the red, yellow and greenCopy !req
328. so we have got the Rasta man coloursCopy !req
329. and the colours of the
Caribbean islands as well,Copy !req
330. running through there.Copy !req
331. And what we've got here, we've
got the old Jamaican rum.Copy !req
332. That'll do.Copy !req
333. - Next, he
griddles the pork medallionsCopy !req
334. and sliced sweet potato.Copy !req
335. He adds the pork
medallions to the rum gravyCopy !req
336. and finishes with cream.Copy !req
337. He serves with steamed vegetables.Copy !req
338. - Smells absolutely beautiful.Copy !req
339. Away, Karen, please.Copy !req
340. - Rum pork with sweet potatoes, served.Copy !req
341. So Barrington.Copy !req
342. The secret behind this
main course is what?Copy !req
343. - It's the stock base and
that's a reduction of the stock.Copy !req
344. - Got a nice little kick in that.Copy !req
345. - Yeah.Copy !req
346. - What's the heat in the back?Copy !req
347. - That's a little bit of
scotch bonnet pepper in there.Copy !req
348. - Scotch bonnet, okay.Copy !req
349. When you're standing
in front of that grill,Copy !req
350. that's a very difficult thing
to operate in Battersea.Copy !req
351. - Yeah.Copy !req
352. - How'd you get the
temperature of the steaksCopy !req
353. cooked perfectly?Copy !req
354. - We need to move the grill in that way.Copy !req
355. - All the time?Copy !req
356. Yes.Copy !req
357. - High, low, middle.Copy !req
358. Depends how cooked the people want.Copy !req
359. - You're not touching the steaks.Copy !req
360. It's all with this.Copy !req
361. - Yes.
- Your tongs.Copy !req
362. It's the same when you touch your hands.Copy !req
363. When you touch here, the steak's rare.Copy !req
364. - Rare, yeah.Copy !req
365. - Medium.Copy !req
366. - This area, well done.Copy !req
367. - And well done there.Copy !req
368. Here's what Santa Maria
are cooking tonight.Copy !req
369. At Santa Maria Del Sur in South London,Copy !req
370. they use only the finest Argentinean beef.Copy !req
371. - I think Argentinean beef is
one of the best in the worldCopy !req
372. because we have so much
nice grass, nice weather.Copy !req
373. The way the cows eat, the way they live,Copy !req
374. makes the beef that tasty and tender.Copy !req
375. - You can really taste the differenceCopy !req
376. to any other beef that you can eat.Copy !req
377. This is really excellent.Copy !req
378. Table five.Copy !req
379. Santa Maria's signature dish tonightCopy !req
380. is Argentinian rib eye steak
with chimichurri sauce.Copy !req
381. For the chimichurri, Ernesto
chops parsley and garlicCopy !req
382. and blends with olive oil.Copy !req
383. - Something really very nice.Copy !req
384. He adds bay leaves,
ground sweet red pepper,Copy !req
385. oregano, sea salt and mixes.Copy !req
386. He stirs in warm water
to infuse the flavours.Copy !req
387. He finishes with white wine
vinegar and chopped red onion.Copy !req
388. The chimichurri is the real
tasty sauce from Argentina.Copy !req
389. - Ernesto char grills an
Argentinean rib eye steakCopy !req
390. and seasons with olive oil and sea salt.Copy !req
391. - Not too much.Copy !req
392. - He serves with a
rocket and sugar snap salad,Copy !req
393. dresses with toasted
sesame and sunflower seeds,Copy !req
394. chimichurri sauce on the
side, and garnishes the steakCopy !req
395. with a slice of roasted red pepper.Copy !req
396. - Now it's done.Copy !req
397. Argentinean rib eye steak with
chimichurri sauce, served.Copy !req
398. Health and safety have banned
me from having an open fireCopy !req
399. in my kitchen, so I've had
a special grill installed.Copy !req
400. Why did you choose a rib eye
over a fillet or a sirloin?Copy !req
401. - Because it has a special flavour.Copy !req
402. - What makes Argentinean beef so special?Copy !req
403. What is it?Copy !req
404. - The weather conditions.Copy !req
405. - And is it one of the
best steaks in the world?Copy !req
406. - I think it's the best.Copy !req
407. - You think it's the best?
- Yes, why not.Copy !req
408. - You think it's better than Scottish?Copy !req
409. - Yes, definitely.
- Oh, Ernesto.Copy !req
410. You may be better at the
football but I don't knowCopy !req
411. about the steaks.Copy !req
412. However, we'll find out later.Copy !req
413. - Yes, Chef.Copy !req
414. - Yeah, bloody smoky in here.Copy !req
415. What have you done to my kitchen?Copy !req
416. Is it always like this?Copy !req
417. - Yes, all the time, all the time.Copy !req
418. - Honestly, it's like you're
sending smoke signals.Copy !req
419. Is that trying to put Barrington off?Copy !req
420. - What' all that about?Copy !req
421. - No, just to be friendly.Copy !req
422. - Ernesto, are you happy with them?Copy !req
423. - Yes, chef.Copy !req
424. - They look fantastic, away, please.Copy !req
425. Table one, let's go.Copy !req
426. Now, Cynthia.
- Next table.Copy !req
427. - You have six now.
- Three minutes.Copy !req
428. - Three minutes to
the next table, thank you.Copy !req
429. - Yes.Copy !req
430. - Right, now back to Canada.Copy !req
431. I'm in Quebec in North
America, on the huntCopy !req
432. for one of the most
delicious birds in the world.Copy !req
433. The snow goose.Copy !req
434. Almost a million descend
on the Saint Lawrence RiverCopy !req
435. for a few weeks each year.Copy !req
436. So far, I'd had little luck shooting one.Copy !req
437. A new day and Daniel takes
me to a new hunting spot,Copy !req
438. this time, thankfully, on dry land.Copy !req
439. So, why didn't you
bring me here yesterday,Copy !req
440. in a nice little, sort of bunker?Copy !req
441. Than being sat in the middle of the river?Copy !req
442. - Sometimes it's better
there, sometimes better here.Copy !req
443. - It feels right here.Copy !req
444. - Yeah, either way, we're well-placed.Copy !req
445. - And it's getting nice and
white over there, isn't it?Copy !req
446. - Yeah, there beginning to beCopy !req
447. maybe two or 3,000 now.Copy !req
448. - So, when they fly
over, I can shoot any one?Copy !req
449. - If you want to eat it.Copy !req
450. - Yeah.Copy !req
451. - The grey ones are much more betterCopy !req
452. because they're more tender.Copy !req
453. - 'Cause they're the youngsters.Copy !req
454. - Exactly.Copy !req
455. - We've just made it 10
times more difficult.Copy !req
456. So, It's just not about
shooting a snow geese.Copy !req
457. - No.Copy !req
458. - It's looking for the grey ones.Copy !req
459. - Exactly.Copy !req
460. - Young grey geese have migratedCopy !req
461. fewer miles than older birds,
so the meat is more tender.Copy !req
462. It isn't long before we
get our first chance.Copy !req
463. - Wait, wait, wait.Copy !req
464. Shoot.Copy !req
465. - Missed it.Copy !req
466. - Shit.Copy !req
467. - But not bad, other will come.Copy !req
468. - They look at
this, these ones here?Copy !req
469. - Ready? Shoot!Copy !req
470. - Aiming for a
stray goose on the moveCopy !req
471. is the best way to ensure we
hit just one with a clean shot.Copy !req
472. And, finally, one came our way.Copy !req
473. - Shoot, Gordon.Copy !req
474. Yes.Copy !req
475. - Yes, Shit.Copy !req
476. Woo.Copy !req
477. I'd got my goose.Copy !req
478. But was it the right age
and the very best to eat?Copy !req
479. Brilliant.Copy !req
480. - Perfect.Copy !req
481. - Young one?Copy !req
482. - Young one, young one.Copy !req
483. - My God, look at that baby there.Copy !req
484. And how young is that?Copy !req
485. Is that the perfect age?Copy !req
486. - It's a fresh new goose of the year.Copy !req
487. - Honestly, I'm so pleased to get one.Copy !req
488. That's brilliant.Copy !req
489. - Finally we got one.Copy !req
490. - Finally.Copy !req
491. - We got it.Copy !req
492. - Excellent, well done.Copy !req
493. Beautiful woods.Copy !req
494. Before I can cook snow
goose for the first time,Copy !req
495. Daniel shows me how to de-breast the bird.Copy !req
496. Now, to get the breasts off.Copy !req
497. - You just have to pull like that.Copy !req
498. And see, everything is coming.Copy !req
499. - That's incredible.Copy !req
500. Look how thin that fat is.Copy !req
501. There's hardly any fat on there.Copy !req
502. A lot darker than I expected.Copy !req
503. - Yeah, it's like a red, brown meat.Copy !req
504. - Yeah, like venison and the breastsCopy !req
505. are quite thick as well,
I thought they'd be thin.Copy !req
506. - Close to an inch.Copy !req
507. - It's incredible.Copy !req
508. Christmas is fast approaching and gooseCopy !req
509. is one of my favourite birds to cook.Copy !req
510. And I've got a recipe
that'll bring out thisCopy !req
511. wild meat's rich, gamey flavour perfectly.Copy !req
512. This is a first for me.Copy !req
513. A delicious, lean, snow goose breastCopy !req
514. with a rich red wine tomato sauce,Copy !req
515. finished with sauteed
potatoes, onions and garlic.Copy !req
516. First, slice the potatoes
and parboil with olive oilCopy !req
517. and a bit of salt.Copy !req
518. Pan on for the goose.Copy !req
519. Season the snow goose and fry itCopy !req
520. with rosemary, garlic and butter.Copy !req
521. Once it's beautifully coloured,
take it out of the pan.Copy !req
522. Now, to go with the snow goose,Copy !req
523. I'll do a really nice
red wine tomato sauce.Copy !req
524. Fry some chopped onions and garlic.Copy !req
525. That's nice.Copy !req
526. Then add red wine to the pan.Copy !req
527. Really important to reduce
the red wine down to a syrup.Copy !req
528. Otherwise you've got that
sort of raw alcohol flavourCopy !req
529. in the sauce.Copy !req
530. Add chopped tomatoes and chicken stock.Copy !req
531. And then the snow goose goes backCopy !req
532. to finish cooking with some butter.Copy !req
533. The butter gives the sauce a nice glaze.Copy !req
534. The snow goose is rich,
so the sauteed potatoesCopy !req
535. will be very simple.Copy !req
536. Now, the secret is to get
the skin nice and crispy.Copy !req
537. They're fried with some chopped onion,Copy !req
538. garlic, thyme and butter.Copy !req
539. Slice the snow goose nice and thinly.Copy !req
540. Now for the sauce on top.Copy !req
541. This is definitely one
of the most excitingCopy !req
542. ingredients I've ever cooked.Copy !req
543. I can't wait to try it.Copy !req
544. That is so delicate.Copy !req
545. - Yeah.Copy !req
546. - Incredibly tender.Copy !req
547. - It's really delicious.Copy !req
548. It's really great.Copy !req
549. - That's given me a completelyCopy !req
550. different taste and experienceCopy !req
551. than I ever could imagined.Copy !req
552. It smells delicious, it tastes deliciousCopy !req
553. and also, it's very healthy.Copy !req
554. - Yeah, because it's no fat.Copy !req
555. - No fat.Copy !req
556. I'm really, really,
really happy with that.Copy !req
557. What an amazing discovery and thank you.Copy !req
558. I just need one more favour.Copy !req
559. I need you to redirect the
snow goose via Scotland.Copy !req
560. So I don't have to
travel so far next time.Copy !req
561. That is incredible.Copy !req
562. - That's really great.Copy !req
563. - Really good.Copy !req
564. Okay, good.Copy !req
565. Ernesto, Cynthia, last table now.Copy !req
566. - Yes, chef.Copy !req
567. - Four and Sixteen, away.Copy !req
568. They look great, they smell delicious.Copy !req
569. Now, your sauce has
started to get darker now.Copy !req
570. Is that because you changed the recipeCopy !req
571. or you're just over reducing it?Copy !req
572. - No, it's reducing quite a bit.Copy !req
573. - Every plate has got to look the same.Copy !req
574. - Yeah.Copy !req
575. - Ernesto and Cynthia, well done.Copy !req
576. - Thank you.
- Pretty good.Copy !req
577. - Right, well done, cleared out.Copy !req
578. Drink some water.Copy !req
579. Job well done.Copy !req
580. - Thank you chef.Copy !req
581. - I really enjoyed the pork.Copy !req
582. Really nice, really well cooked.Copy !req
583. And the sauce was gorgeous.Copy !req
584. - Flavours are amazing.Copy !req
585. Very moreish.Copy !req
586. You want to lick your plate, literally.Copy !req
587. The sauce was incredible.Copy !req
588. - Steak was delicious, very tender.Copy !req
589. I liked the sauce, the chimichurri.Copy !req
590. I hadn't tried that before.Copy !req
591. So, it was nice to try that.Copy !req
592. - The steak was lush.Copy !req
593. I don't usually like rare
steaks, to be honest with you.Copy !req
594. But it changed my views, probably.Copy !req
595. - Right.Copy !req
596. Argentinean beef, Santa Maria.Copy !req
597. Beautifully cooked, lovely colour.Copy !req
598. Sauce, a little bit of
grilled pepper on there.Copy !req
599. That is cooked perfectly.Copy !req
600. It's incredibly juicy.Copy !req
601. And packed full of flavour.Copy !req
602. Salad, unfortunately, a
little bland, slightly boring.Copy !req
603. It's not very nice eating raw onionCopy !req
604. with the most amazing steak.Copy !req
605. However, Ernesto really knows his stuff.Copy !req
606. That is perfection.Copy !req
607. Discovery Bay.Copy !req
608. Fillets of pork with a creamy
rum sauce and vegetables,Copy !req
609. sat on a bed of sweet potato.Copy !req
610. Looks a little bit more complex.Copy !req
611. Sauce is delicious.Copy !req
612. Pork is delicious as well.Copy !req
613. I'm so glad he put rum in there.Copy !req
614. 'Cause that really sort
of wakes up that richness.Copy !req
615. Tough choice, this one.Copy !req
616. If I was the diner and I had
to choose between them both,Copy !req
617. I have to say I'd go for the steak.Copy !req
618. So the results are in.Copy !req
619. Right, now Barrington, out
of 50, give us a number.Copy !req
620. - 45.Copy !req
621. - 45 out of 50?Copy !req
622. - Yeah.
- Ernesto?Copy !req
623. - Yes chef, 46.Copy !req
624. - 46, one more than Discovery Bay.Copy !req
625. Okay, good.Copy !req
626. JB, please, results.Copy !req
627. Let's start off with Discovery Bay.Copy !req
628. The number of customers that are happyCopy !req
629. to pay for your pork dish is.Copy !req
630. Wow.Copy !req
631. 30 out of 50.Copy !req
632. Very good score.Copy !req
633. The 30 customers that loved
it, what did they say?Copy !req
634. They loved the flavours and they thinkCopy !req
635. it was very well seasoned.Copy !req
636. - And the 20
customers that didn't pay?Copy !req
637. - Overcooked, slightly too dry.Copy !req
638. - I tasted the pork.Copy !req
639. I thought it was delicious.Copy !req
640. - Yeah.Copy !req
641. - That's still a very respectable score.Copy !req
642. - Yeah.Copy !req
643. - Okay, Right.Copy !req
644. Santa Maria.Copy !req
645. The number of customers happy to payCopy !req
646. for your steak, out of 50, is.Copy !req
647. It's 38 out of 50.Copy !req
648. Congratulations. Well done.Copy !req
649. Well done, well done, well done.Copy !req
650. Congratulations.Copy !req
651. So what do they like,
first, about the steak?Copy !req
652. - They found the steak very tender.Copy !req
653. - Very tender.Copy !req
654. The 12 that aren't
paying, what do they say?Copy !req
655. - Some of them found it overcooked.Copy !req
656. - Overcooked?Copy !req
657. - Yeah.Copy !req
658. - Okay, well done.Copy !req
659. 38 out of 50, fantastic.Copy !req
660. All four of you now are cooking
25 portions for desserts.Copy !req
661. So it is still incredibly close.Copy !req
662. You can bring this back, yeah?Copy !req
663. You can lose it, if you're not careful.Copy !req
664. Clear down and get ready for dessert.Copy !req
665. Let's go.Copy !req
666. Continuing tonight's Americas theme,Copy !req
667. Ian Wright is planning to scoreCopy !req
668. with Caribbean jerk chicken
in the recipe challenge.Copy !req
669. He was a hero on the pitch but
is he a jerk in the kitchen?Copy !req
670. Are you ready?Copy !req
671. - I am ready, yeah.Copy !req
672. Yes, I'm ready.Copy !req
673. - Ian's doing a traditional jerk chickenCopy !req
674. and I'm doing my own version.Copy !req
675. Now, is this mom's recipe?Copy !req
676. - Yes.Copy !req
677. It's what I grew up with.Copy !req
678. - And what's the secret behind it?Copy !req
679. Why do you love it so much?Copy !req
680. I like the spiciness of it.Copy !req
681. We're gonna do it in the oven here.Copy !req
682. It's normally done in
a drum, side of a road.Copy !req
683. I'll score this.Copy !req
684. I'm very, very nervous about this knife.Copy !req
685. Is that how you score it?Copy !req
686. - No, I'm just taking my bone off.Copy !req
687. - Well, I'm not going to bother with that.Copy !req
688. - And what other kind of
dishes did mom used to cook?Copy !req
689. - Obviously, the main one was
the rice and peas and chicken,Copy !req
690. dumplings, yams, green bananas.Copy !req
691. And normally my mom would
have this seasoned overnight.Copy !req
692. - I'm gonna use cinnamon,
chilli, allspice,Copy !req
693. nutmeg, cloves, salt and pepper,Copy !req
694. almost like a bit of a dry rub first.Copy !req
695. - You seem like you've got
so much more stuff on yours,Copy !req
696. stuff than me, man.Copy !req
697. Jesus, it's like I want
more stuff on mine.Copy !req
698. But don't copy me, I'm not copying you.Copy !req
699. But I just don't like the way
you're kinda like moving aheadCopy !req
700. of me and it looks like
your season looks good.Copy !req
701. It's not, ah.Copy !req
702. - Did you cut yourself?Copy !req
703. Oh, Jesus.Copy !req
704. Come here, bloody hell.Copy !req
705. - You thought I fainted.Copy !req
706. - Ian, this is positive news for meCopy !req
707. 'cause it makes me feel I'm
gonna win the challenge.Copy !req
708. - Well what I think of
what you've done is,Copy !req
709. you've just got me talking so muchCopy !req
710. that I'm using a knife trying
to copy you use the knife,Copy !req
711. like all smooth and cool.Copy !req
712. - That's like me trying to
copy you taking penalties.Copy !req
713. Thing is, you're either
cool or you're not.Copy !req
714. Do you cook a lot for the family?Copy !req
715. - Not really.Copy !req
716. The most I do now is spaghetti Bolognese.Copy !req
717. I never had a lot of
pasta when I was a kid.Copy !req
718. It was very much hard food,
Jamaican food, most of the time.Copy !req
719. - Keep your fingers well away from that.Copy !req
720. That's it, yeah good.Copy !req
721. - Right, what I'm doing is,
this is to go into my secretCopy !req
722. Ian Wright jerk chicken sauce.Copy !req
723. So, I've got garlic in
there, spring onions,Copy !req
724. scotch bonnet peppers, thyme,
black pepper, everythingCopy !req
725. I've got everything in there.Copy !req
726. This is what's gonna give it
the spices, the beautifulness.Copy !req
727. - Now, you're presenting a new
chat show on Channel 5, yeah.Copy !req
728. - Yes.Copy !req
729. - Michael Parkinson said it'sCopy !req
730. the worst ever chat show on TV.Copy !req
731. - Who said that?Copy !req
732. - Michael Parkinson.Copy !req
733. - Michael Parkinson,
he slaughters everyone.Copy !req
734. What he's got to do is go,
I mean, just go gracefully.Copy !req
735. He should be doing step-in baths nowCopy !req
736. and then motorised wheelie things.Copy !req
737. - Stair lifts?Copy !req
738. - Stair lifts.Copy !req
739. That's what he should be doing.Copy !req
740. What I'm doing now is I'm
putting my sauce over the chickenCopy !req
741. so it can get in there.Copy !req
742. I'm really liking it at the moment.Copy !req
743. Hopefully the taster will like it.Copy !req
744. Roasting off the chicken
and then just finishing thatCopy !req
745. with a couple tablespoons
of Lea and Perrins.Copy !req
746. Now, that darkens the chicken.Copy !req
747. Makes it a little bit more spicy.Copy !req
748. Got a really good colour in there.Copy !req
749. And then into a tray.Copy !req
750. Now, you speak your mind
a lot, like I do, yes?Copy !req
751. - Well you got it.Copy !req
752. - Off the chest and deal with it on them.Copy !req
753. - Sometimes you say stuff
and you just have to tryCopy !req
754. and get the poo back in the ox.Copy !req
755. That's what you gotta do, isn't it?Copy !req
756. Come on, chicken, do it for me.Copy !req
757. - Now you go the top or the bottom?Copy !req
758. - Which one's gonna give me most heatCopy !req
759. 'cause you fried your
a lot longer than me.Copy !req
760. - Top.Copy !req
761. - I'll go top, then.Copy !req
762. - Right.Copy !req
763. They're both going in
the oven for 20 minutes.Copy !req
764. We come back and the blind
tasters will taste them,Copy !req
765. I predict Scotland one, England no.Copy !req
766. - Bravo.Copy !req
767. - Next on the menu,
will Santa Maria Del SurCopy !req
768. be able to hold their lead
and become The F Word'sCopy !req
769. best local Americas restaurant?Copy !req
770. If that caramel's too strong,Copy !req
771. Ernesto.
- Yes chef.Copy !req
772. - No one's gonna be able to eat it, Yeah?Copy !req
773. Right, welcome back to The F word.Copy !req
774. Now, time for the results
for the recipe challenge.Copy !req
775. You excited, I can see it.Copy !req
776. - I am, I am.Copy !req
777. - It smells delicious.Copy !req
778. - Thank you.
- Yes.Copy !req
779. - I'm really pleased with it.Copy !req
780. All right, I'm ready to go.Copy !req
781. - Moment of truth.Copy !req
782. Get your jerk chicken on there, my son.Copy !req
783. Will it be all right on the night?Copy !req
784. Off you go, good luck.Copy !req
785. - Thanks a lot, Gordon.Copy !req
786. - 'Cause you're gonna need it.Copy !req
787. - Hi, everyone.Copy !req
788. - Let's dive in.Copy !req
789. - This has definitely
got a nice blackened skin.Copy !req
790. - I do like the use of
the bone in the leg coming out.Copy !req
791. - Yeah, it's nicely
done, nicely trimmed.Copy !req
792. - Let's toast.Copy !req
793. - Oh, this one's very different.Copy !req
794. - It's not quite
as crispy on the outside.Copy !req
795. - Sweet.Copy !req
796. - It's sweeter.
- Yeah, it's much sweeter.Copy !req
797. - I'm quite nervous.Copy !req
798. - I'm very nervous.Copy !req
799. Now, hide the results.Copy !req
800. Right, JB?Copy !req
801. - So the winner for today is.Copy !req
802. - Come on.Copy !req
803. England or Scotland?Copy !req
804. - Scotland.Copy !req
805. - Yes.Copy !req
806. - So gutted, how can you not?Copy !req
807. That sauce is one of my best.Copy !req
808. - They really loved both but
it was slightly too sweet.Copy !req
809. - What can you do?Copy !req
810. - You're shit and you know you are.Copy !req
811. - I know you love me.Copy !req
812. - One needs a Ramsay.Copy !req
813. - I know, man.
- Good to see you, man.Copy !req
814. - I'll get you on something.
- Out of my kitchen.Copy !req
815. Get out.Copy !req
816. - You're out of order.Copy !req
817. - Time for the brigade's
final challenge, dessert.Copy !req
818. A perfect combination of peaches,Copy !req
819. a very popular fruit in Argentina,Copy !req
820. and rum, the Caribbean's favourite drink.Copy !req
821. Roasted peaches, flambeed in rum.Copy !req
822. Sweet, fruity and totally indulgent.Copy !req
823. Peaches, sliced.Copy !req
824. Hot pan, caster sugar, caramelise.Copy !req
825. Peaches in and then just gentlyCopy !req
826. toss them in the caramel.Copy !req
827. Butter.Copy !req
828. Now for the rum.Copy !req
829. Flambe.Copy !req
830. Woo.Copy !req
831. Lime cream.Copy !req
832. 180 ml of double cream.Copy !req
833. Whisk.Copy !req
834. Icing sugar.Copy !req
835. Lime zest.Copy !req
836. Shortbread on the plate
and then start layering.Copy !req
837. Icing sugar.Copy !req
838. Roasted peaches with rum and lime cream.Copy !req
839. Done.Copy !req
840. Now, Barrington, yeah?Copy !req
841. Ernesto.
- Yes chef.Copy !req
842. - This is unbelievably close.Copy !req
843. Okay, Yeah?Copy !req
844. It can be won or lost on dessert, yeah?Copy !req
845. Keep it going.Copy !req
846. Every plate counts.Copy !req
847. Very nice, Barrington.Copy !req
848. They look fantastic.Copy !req
849. If that caramel's too strong,Copy !req
850. Ernesto.
- Yes chef.Copy !req
851. - No one's gonna be able to eat it.Copy !req
852. Be very, very careful.Copy !req
853. A nice light blonde caramel.Copy !req
854. - Yes, chef.Copy !req
855. - Good, and remember, Ernesto, Barrington,Copy !req
856. it's a competition, yes.Copy !req
857. - Yes, chef.Copy !req
858. - May the best chef win.Copy !req
859. If Discovery Bay win tonight,
it'll be a proud achievementCopy !req
860. for Barrington and his team.Copy !req
861. - All this time and
effort I've put in there,Copy !req
862. it would just put the icing on the cake.Copy !req
863. And I would just think
we're doing something right.Copy !req
864. We're definitely doing something right.Copy !req
865. And for Santa Maria Del
Sur, victory will transformCopy !req
866. a restaurant, already
famous in South LondonCopy !req
867. into a national success story.Copy !req
868. - Winning this award will
mean, I think, that's it.Copy !req
869. I mean, there's nothing higher.Copy !req
870. - Last two tables, Ernesto.
- Yes chef.Copy !req
871. - Watch that caramel, yes?Copy !req
872. That caramel has to be
absolutely delicious.Copy !req
873. - Yes chef.Copy !req
874. Le Shaun, If you're not
happy with the caramel,Copy !req
875. you don't sent it, yes.Copy !req
876. - Yes chef.Copy !req
877. - And if the caramel's
not cooked out properly,Copy !req
878. it will all stick together.Copy !req
879. - Yes chef.Copy !req
880. So it can't be too thick.Copy !req
881. Good, tilt the pan.Copy !req
882. There you go, good man.Copy !req
883. That's better, Ernesto.Copy !req
884. - Thank you, Chef.
- Much better.Copy !req
885. It's not a race, guys.Copy !req
886. Ernesto, I want the last table going outCopy !req
887. as good as the first table.Copy !req
888. - Yes, chef.
- Really important.Copy !req
889. - Yes, chef.Copy !req
890. - It is absolutely amazing.Copy !req
891. The peaches were very sweet.Copy !req
892. They really complemented
the biscuit base as well.Copy !req
893. - The cream was great and it counteractedCopy !req
894. the sweet taste of the toffee.Copy !req
895. It was really nice.Copy !req
896. - Right, roasted peaches with lime cream.Copy !req
897. That's delicious.Copy !req
898. A nice taste of rum on the peach.Copy !req
899. The secret there is that,
that was really nice caramel.Copy !req
900. They haven't over cooked the peachesCopy !req
901. but there's really nice
rum flavour comes throughCopy !req
902. with the lime cream.Copy !req
903. Delicious, really, really good indeed.Copy !req
904. Now, Discovery Bay.Copy !req
905. Again, nice colour on the caramel.Copy !req
906. Peaches cooked nicely.Copy !req
907. Caramel just a little bit undercooked.Copy !req
908. Needed 30 more seconds in the pan.Copy !req
909. Those peaches that Barrington cookedCopy !req
910. are absolutely delicious.Copy !req
911. The results are in and it's time toCopy !req
912. find out who our winner is tonight.Copy !req
913. Right, Barrington?Copy !req
914. - Yes.Copy !req
915. Very calm, composed on
doing those amazing peaches.Copy !req
916. - Yes.Copy !req
917. - Ernesto, no dancing, no smiling.Copy !req
918. - No.
- Okay, JB, please.Copy !req
919. Thank you.Copy !req
920. OK. Discovery Bay.Copy !req
921. The number of customers
that are happy to payCopy !req
922. for their desert, out of 25, is.Copy !req
923. Congratulations, 22 out of 25.Copy !req
924. That's amazing.Copy !req
925. That is amazing.Copy !req
926. Very good score indeed, happy?Copy !req
927. - Yes.Copy !req
928. - Really good.Copy !req
929. - Yes, chef.Copy !req
930. - Okay, good.Copy !req
931. Santa Maria, if you get
15 or more, you have won.Copy !req
932. Let's see the number of customersCopy !req
933. that are happy to pay for dessert.Copy !req
934. Out of 25 is.Copy !req
935. Is 25 out of 25.Copy !req
936. Well done.Copy !req
937. That is amazing.Copy !req
938. Fantastic.Copy !req
939. That means 86 out of 100.Copy !req
940. - Good job.Copy !req
941. - Right at the top of the leader board.Copy !req
942. Congratulations.Copy !req
943. Fantastic news.Copy !req
944. Ernesto, well done,Copy !req
945. Cynthia, well done.Copy !req
946. So Santa Maria Del Sur storms straightCopy !req
947. to the top of The F Word leader board,Copy !req
948. which means they are
through to the semi-finals.Copy !req
949. Next week, a Christmas special.Copy !req
950. I go to Lapland and come face-to-faceCopy !req
951. with a real live Rudolph.Copy !req
952. They are beautiful.Copy !req
953. Joining me in the restaurant
will be England cricketCopy !req
954. hero Freddie Flintoff, burlesque
superstar Dita Von TeeseCopy !req
955. and the search for The F
Word's best local restaurantCopy !req
956. comes home for Christmas as we track downCopy !req
957. the best of British.Copy !req
958. Feels and looks, and smells British.Copy !req
959. Will your favourite be joining
me in The F Word kitchen?Copy !req